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Tomatoes with Mozzarella
Ingredients for 4:

  • 4 Tomatoes
  • 2 Mozzarella
  • Gourmet-Mix (Art.Nr. 4952 )
  • If you like olive oil and aceto balsamico
  1. Cut the ingredients into slices; put them like tiles on a roof on a big pizza plate.
  2. And dredge with mixed spices from the companyHermann-Gewürze.
  3. If you like you can drizzle oil or vinegar on it.

Lentil-dip (Sandwich topping)
Ingredients for 8-10 slices of bread

  • 100 g lentils
  • 1 bay leaf
  • 1 clove
  • 200 ml vegetable soup
  • 100 g onions, chopped
  • 1 big clove of garlic, chopped
  • 3 tbsp rolls of chives
  • 1-2 tbsp lemon juice
  • salt, pepper, paprika
  1. Cook lentils, bay leaf and clove in the vegetable soup to a soft consistency.
  2. After cooling down add onions, garlic, spices and lemon juice and flavour.
  3. Add the chives.

Tip: You can use brown or red lentils for this sandwich topping.


Quark-rolls with tofu-crème
Ingredients for 4:

Rolls:

  • 500 g wheat wholemeal flour
  • packet baking powder
  • 250 g low-fat quark
  • 2 eggs
  • 1 tbsp salt
  1. Knead the ingredients thoroughly.
  2. Cover a baking tray with baking paper.
  3. Shape like golf balls, slit crosswise and place on the baking tray.
  4. Bake about 30 minutes at 200 degrees.

Tip: Use sugar instead of salt and add some raisins. (Sweet rolls)

Tofu crème:

  • 300 g tofu
  • 2 cloves of garlic
  • 100 g sour cream
  • 3 tbsp mountain cheese or Parmesan
  • 1 tbsp lemon juice
  • salt, pepper
  • Parsley, chopped
  1. Mix the tofu with the peeled cloves of garlic and the sour cream.
  2. Add the cheese, lemon juice, salt, pepper and the parsley.

Toast " Petra "
For about 20 slices of toast

  • 4-6 pots sour milk (24%) or sour cream
  • 1 packet grated Emmental cheese
  • 1 packet gratiné-cheese or mozzarella
  • 1 red, yellow and green bell peppers
  • 1 can of sweet corn
  • spring onions
  • herbs (e.g. ital.hebs)
  • salt
  • Brown bread for toasting
  1. Clean, wash and chop the peppers and spring onions
  2. Mix all ingredients together
  3. Divide on toast and bake in the heated oven with 200C about 10 minutes.

Bruschetta
Ingredients for 4:

  • 4 tomatoes
  • bunch of basil
  • bunch of parsley
  • 1 clove of garlic
  • herbal salt
  • pepper
  • 8 slices of ciabatta bread
  1. Remove the seeds and chop the tomatoes. Chop the basil and the parsley. Peel and crush the garlic.
  2. Mix tomatoes, herbs, garlic and oil in a bowl. Flavour with salt and pepper.
  3. Cut the ciabatta in about 2 cm thick slices and toast (in a toaster or an oven).
  4. Divide the tomato mixture on the slices and serve immediately.

Sesame paste from Provence
For about 450 g:

  • 100 g shelled sesame seed
  • 200 g onions
  • 3 tbsp olive oil
  • 100 g butter
  • 3 tsp dried herbs from Provence
  • 1 tsp dried marjoram
  • 1 tsp dried thyme
  • salt
  1. Roast the sesame in a pan without fat until golden. Stir continually. Put the sesame on a plate and cool.
  2. Peel and chop the onions. Heat up the oil in a saucepan and brown the onions till golden.
  3. Take the saucepan from the heat and add 2 tbsp water. Add the butter, cut with a knife and let it melt in the warm onions.
  4. Mix the sesame with the dried herbs in a mixer and add to the onions.
  5. Flavour the paste with salt and fill into a glass with a server lid. If it is possible leave it inside the refrigerator for about 4-6 hours.

Tip: Serve the sesame paste at room temperature. It's easier to spread and it tastes more aromatic.


Tapenade Rouge
Ingredients for 4:

  • 100 g dried tomatoes
  • 30 g cashew nuts
  • 2-3 tbsp olive oil
  • chilli powder or fresh chilli
  1. Soak the tomatoes about 6 hours in warm water (to soften and desalinate).
  2. Throw the water away and squeeze the tomatoes with your hands.
  3. Mix with the cashew nut and olive oil in a mixer, flavour with chilli.

TIP: Serve as a crostini:
Spread some sliced white bread (Ciabatta bread) with olive oil and roast in a heated oven some minutes. Spread with the paste and serve warm.


Avocado topping
Ingredients for 4:

  • 1 tomato (120 g)
  • 1 green chilli
  • 1 small onion
  • 1 clove of garlic
  • 2 tbsp oil
  • 1 bunch of parsley
  • 2 avocadoes
  • 1 tbsp lemon juice
  • salt
  • pepper
  1. Peel the tomatoes, cut in halves, seed and chop. Seed the chilli and chop. Chop the onion and the garlic.
  2. Heat up the oil in a saucepan, brown the onions and garlic. After that cool down.
  3. Wash, dry and chop the parsley. Cut the avocadoes in halves, throw the stone away, remove the flesh and mash with a fork. Sprinkle with lemon juice.
  4. Mix the mashed avocado with the tomatoes and the chilli in a bowl. Add the onions, garlic and parsley.
  5. Flavour with salt and pepper and serve immediately.

Savoury spread
For about 350 g:

  • 120 g onions
  • 70 g butter
  • 50 g unripe spelt grain (fine crushed)
  • bay leaf
  • 3 pimento / allspice
  • 150 ml vegetable soup
  • 1 tsp dried thyme
  • 3 tsp marjoram
  • tsp white pepper
  • salt
  • nutmeg
  • 1 pinch of cardamom
  1. Peel and chop the onions. Heat 30 g butter and brown the onions.
  2. Add the unripe spelt grain, the crumbled bay leaf and the pounded pimento. Add vegetable soup and cook to a pulp. (Look out: Don't let it burn !)
  3. Add the rest of the butter to the grain mixture and flavour with the herbs.
  4. Stand about 3 hours (better over night) in the refrigerator. Serve at room temperature.

Raspberry topping
For 1 glass:

  • 100 g frozen raspberries
  • 100 g acacia- or lime blossom honey
  1. Defrost the berries. Mix in a mixer with the honey.
  2. Fill in a glass and put in the refrigerator. Use within 10 days.

Green leftovers topping

  • green bell peppers
  • chopped onions
  • salt
  • pepper
  • lemon juice
  1. Brown remaining onions in butter.
  2. Chop the remaining peppers and mix with the onions in a mixer.
  3. Flavour with salt, pepper and lemon juice.

Apricot topping
Ingredients for 4:

  • 200 g dried not sulfurated apricots
  • l unsweetened apple juice
  • 1 pinch of pimento
  • 1 tbsp lemon juice
  • 1-2 tbsp honey
  1. Wash the apricots in hot water, then chop. Put the apricots pieces with the apple juice and the pimento powder in a pot and bring to boil.
  2. Cook on low heat while stirring about 20 minutes until the liquid has evaporated.
  3. Mix the mashed apricot with the lemon juice in a mixer. Sweeten with honey and cool down. Keep in fridge about 1 week.

Chocolate date topping
For about 520 g:

  • 160 g dried dates without stones
  • 100 g almonds
  • 100 g peeled sunflower seeds
  • 1/8 l water
  • 60 g butter
  • 1 tsp dark cocoa
  • tsp cinnamon
  • tsp ground vanilla or pith of 1 vanilla
  1. Mix the dates with the almonds and the sunflower seeds in a mixer in 2-3 portions. Fill the date mixture into a bowl. Add water and mix.
  2. Melt butter on low heat in a saucepan and mix with the date mixture.
  3. Add cocoa and vanilla powder and mix. Fill into a screw top glass and keep in the refrigerator.

Pepper-carrot-spread
For 8-10 slices of bread:

  • 2 small peppers (250 g)
  • 1 medium carrot (100 g)
  • 1 small onion
  • 1 clove of garlic
  • 50 g butter
  • 1 pinch of herbal salt
  • tsp thyme
  • 1 tbsp dill, crushed
  • 2 tbsp parsley, crushed
  1. Chop the peppers, carrots, onions and garlic and cook about 10 minutes with butter. Cool down a little bit.
  2. Add salt, thyme, dill and parsley. Mix all together and flavour.
  3. The spread keeps for about 3 days in fridge.

Plum jelly
For about 400 g:

  • 4-6 cloves
  • 1 cinnamon stick
  • 2 teabags of fruit tea
  • l water
  • 300 g dried prunes without stone (not preserved)
  1. Crush the cinnamon stick with your fingers. Bring the cloves, the crushed cinnamon and both tea bags of fruit tea in the water and stand for about 15 minutes.
  2. Pour the tea through a fine strainer into a bowl and soak the prunes for about 30 minutes to 1 hour until soft.
  3. Drain the prunes, chop und mix gradually in a mixer until smooth. If it is too solid, add a little bit liquid from soaking.
  4. Fill the jelly into a screw top jar and keep in the refrigerator. Keeps about 10 days.

Pear and Brie Toast
Ingredients for 1:

  • 1 slice of toast
  • 1 tsp half fat margarine
  • 1 pear
  • 30 g soft cheese (30 % fat ) e.g. Brie or Camembert
  • blackberry-raspberry jelly or cranberry jelly
  1. Toast the bread and spread 1 tsp margarine on each slice.
  2. Wash the pear and remove the stalk. Slice the pear lengthwise, remove the core. Divide the pear slices on the toast.
  3. Slice the cheese and lay on the pear.
  4. Brown under the grille until the cheese melts. Decorate with jelly.

Bread with fried egg sunny-side up
Ingredients for 1:

  • 2 slices of brown bread
  • 2 tbsp medium mustard
  • 1 big tomato
  • 2 slices of cheese slices, 24 % fat
  • 2 eggs
  • 1 tsp low fat margarine
  • bell pepper powder
  1. Spread the bread with mustard. Wash and slice the tomatoes and layer on bread. Cut the slices of cheese in half and lay crosswise on the tomatoes and brown under the grill for a few minutes..
  2. Meanwhile heat the margarine in a frying pan and fry 2 eggs sunny-side up. Lay on the cheese and sprinkle with bell pepper powder.
  3. Decorate with tomatoes and pickles.

Sauerkraut on toast
Ingredients for 2:

  • 250 g fresh Sauerkraut
  • 4 slices toast
  • 4 tsp half-fat margarine
  • 4 tomatoes
  • 2 small onions
  • pepper
  • paprika powder, sweet
  • 4 slices cheese, 12 % fat
  • 2 cherry tomatoes
  • cocktail gherkins
  1. Cook the sauerkraut , drain and cool.
  2. Toast the bread, and spread 1 tsp margarine on each slice.
  3. Wash and slice the tomatoes. Peel and slice the onions.
  4. First divide the tomatoes and then the onions on the toast. After that take the sauerkraut apart with your fingers on the toast, press down gently.
  5. Flavour with pepper and cover with the cheese.
  6. Brown under the grill for 5 minutes, flavour with paprika powder and decorate each slice with half of a cherry tomato and cocktail gherkins.

Button mushroom toast
Serves 2:

  • 2 slices of whole-wheat toast
  • 1 onion, chopped
  • 1 tsp vegetable fat cream
  • 200 g / 7 oz button mushrooms, sliced, frozen
  • 1 piece of low-fat cream cheese
  • 1 bunch of parsley, chopped
  • herbal salt
  • pepper
  • 1 tsp Dijon mustard
  • 4 tbsp grated low-fat cheese
  1. Toast the bread, and spread the half of the cream cheese on each slice.
  2. Heat the fat. Brown the onion and the mushrooms . Add the rest of the cream cheese and the parsley. Flavour with salt, pepper and mustard.
  3. Divide the mushroom mixture on the toast. Sprinkle with the grated cheese and brown under the grill for 5 minutes.

Zucchini on toast
Serves 4:

  • 4 slices of whole-wheat toast
  • 3 (350 g / 12 oz) zucchini
  • 2 tomatoes, dried without oil
  • 1 tsp olive oil
  • dried herbs from Provence
  • herbal salt
  • pepper
  • 75 g Feta cheese, low-fat
  1. Toast the bread.
  2. Wash and rasp the zucchini. Chop the dried tomatoes. Heat the oil, brown the zucchini and the tomatoes. Flavour with the herbs, salt and pepper.
  3. Divide the zucchini on the toast. Drain the cheese, chop and divide onto the zucchini.
  4. Brown under the grill.

Toast with asparagus
Serves 2:

  • 2 glasses (220 g/ 8 oz) asparagus
  • 2 big slices of toast
  • 30 g / 1 oz grated cheese, low-fat
  • 50 g / 2 oz yoghurt, low-fat
  • 2 tsp mayonnaise, low-fat
  • 2 tbsp chives
  • herbal salt
  • pepper
  1. Drain the asparagus.
  2. Mix cheese, yoghurt and mayonnaise. Add the chives. Flavour with salt and pepper.
  3. Toast the bread. Divide the asparagus and spread with the cheese mixture. Brown under the grill until the cheese melts and decorate with chives.

Spinach toast
Serves 2:

  • 150 g / 5 oz spinach, frozen
  • 2 slices of whole-wheat toast
  • onion, chopped
  • 1 clove of garlic, chopped
  • 1 tsp olive oil
  • 1 tbsp sunflower seeds
  • 35 g / 1 oz Feta cheese, low-fat
  1. Defrost the spinach and squeeze. Toast the bread.
  2. Heat the oil and brown the onion, garlic and sunflower seeds.
    Add the spinach and simmer.
  3. Add the Feta cheese and melt and divide on the toast.
  • If you like, spread the Feta cheese on the spinach and bake in an oven
    at 200C/400F about 10 minutes.

Goat's cheese snack
Serves 1:

  • 1 whole wheat English muffin for toasting
  • herbal mustard from the company Schwerter Senfmühle
  • 1 tomato, sliced
  • 1 round low-fat goat's cheese
  • mixed herbs, dry
  1. Cut the muffins into 2 halves and toast briefly and spread on the mustard.
  2. Arrange the tomatoes on the muffins.
  3. Sut the cheese into halves and spread on the tomatoes.
  4. Brown under the grill. Flavour with the dried herbs.
  • You can use also ordinary bread for toasting.

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